• 1.5 kg chicken fillet
  Cube the chicken meat, drain and put aside.
• 1 tsp cumin, 1 tsp coriander, 2.5 cm piece of fresh turmeric or 1tsp dried turmeric, 1 tsp sugar, 2 tbsp oil, Salt to taste
  Grind coriander, cumin, turmeric, peanuts, salt and sugar.
• 1/2 tsp powdered cinnamon, 8 shallots, 2 tbsp oil
  Mix this with the powdered cinnamon, diced shallots and 1tbsp oil.
• Marinade the chicken in this mixture for 1 hour.
• Using wooden skewers soaked for at least an hour in cold water, skewer 5 pieces of chicken on each skewer.
• 1 stalk lemongrass
  Grill over burning coals or under a hot grill, constantly sprinkling oil on the meat using crushed lemongrass.
• Turn over and continue grilling until the chicken is cooked.
• Serve with peanut sauce.

For the peanut sauce

• 2 tbsp roasted peanuts
  Grind the peanuts. put aside.
• 2.5 cm piece of ginger, 2 stalks lemongrass
  Grind lemongrass and ginger until fine.
• 1 mild onion
  Slice onion and stir fry until soft
• 3 tbsp pounded chillies
  Add in ground chillies and other ground ingredients
• 1 tbsp sugar, 125 ml tamarind juice, Salt to taste, 300 g roasted peanuts
  Add in the tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
• To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced onion. Satay also goes very well with rice.